Irene's Thai inspired Chicken & Asparagus Stir-fry

This is a quick and healthy meal. Organic chicken boneless thighs are sautéed with asparagus and soy sauce, fish sauce, chilli and freshly chopped garlic. Simply serve on a bed of rice.

Serves 4


500g free range boneless chicken thigh cutlets, cut into bit-sized pieces

250g asparagus, cut into 5cm pieces

4 cloves garlic, chopped

1 red chilli (optional), seed removed and chopped

2T soy sauce

2 T fish sauce

1 T water

2 T Canola oil 

Jasmine rice (to serve) 


1. Cook the rice according to the packet instructions.

2. Heat the oil in a frying pan over medium to high heat. Add the garlic and sauté for 30 seconds. Turn the heat down slightly.

3. Add the chicken and sauté for 2 minutes until partially cooked. Remove chicken from the pan with a slotted spoon and transfer onto a plate.

4. Add the asparagus to the pan along with soy sauce, fish sauce and 1 T water. Stir fry for 3 minutes.

5. Add the chicken and remaining 1 T soy sauce. Stir fry for another 2 minutes until the chicken is cooked. Add the chilli (optional) and cook for another 30 seconds.

6. Serve on a bed of rice.

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